Winery CalvetVarietals Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Varietals Syrah of Winery Calvet in the region of Pays d'Oc often reveals types of flavors of cherry, vanilla or black cherries and sometimes also flavors of plum, non oak or oak.
Food and wine pairings with Varietals Syrah
Pairings that work perfectly with Varietals Syrah
Original food and wine pairings with Varietals Syrah
The Varietals Syrah of Winery Calvet matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with carrots, lamb curl or simple chicken curry.
Details and technical informations about Winery Calvet's Varietals Syrah.
Discover the grape variety: Dauphine
A natural intraspecific cross between the ohanès and the Beirut date tree - also called afuz ali - obtained in South Africa and multiplied since 1983 by the Institute of Viticultural and Enological Research of Stellenbosch. Almost unknown in the rest of the wine world, it can however be found in Portugal, ... .
Last vintages of this wine
The best vintages of Varietals Syrah from Winery Calvet are 2010, 2018, 2016, 2011 and 2017.
Informations about the Winery Calvet
The Winery Calvet is one of of the world's great estates. It offers 306 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Wort
Juice before fermentation, still loaded with sugar.
